Make your own Christmas lantern

Make your own Christmas lantern

Francine Raymond explains how to make a pretty Christmas lantern this festive season and gives tips on what to forage for other decorations.

As a child, my party piece was a recitation of The Ant and The Grasshopper by La Fontaine, a French fable eulogising the hardworking and forward-thinking ant, to the detriment of the merry grasshopper who sang all summer instead of hoarding food for the winter. This summer, I may not have been singing, but I wasn’t squirrelling aside my usual baskets of seed heads, berries and fruits for my Christmas decoration bonanza. The weather hasn’t helped. The wind and the rain have put pay to many of my usual sources, so it has been slim pickings.

Luckily, florists Jen Stuart-Smith and Bek Bibby of Blooming Green are wise and provident, and grow flowers, berries and seed heads to pick all the year through on their plot at Loddington Farm in Kent.This year they ran a course on Christmas decoration making, teaching students how to make a fabulous table lantern, decorated with twigs and berries, that readers could adapt to make at home (see instructions, below). The provident will book in for one of their courses in time for next year.

Local florist Anna Evans (annascountryflowers.co.uk) also grows her floral ingredients on the family fruit farm in Chilham, Kent. She suggests a pretty pair of hydrangea lollipop trees in painted pots to set on either side of the mantlepiece. Starting with two dry oasis balls (available from floristsuppliesuk.com), small bunches of dried hydrangea florets are poked into the ball until it is covered. Attach the ball to a hazel stick or ribbon-covered length of bamboo, and anchor into a flowerpot (filled with gravel) that has been spray-painted or covered in découpage. Alternatively, wet oasis balls could be festooned with bunches of bay leaves, or sweet-smelling herbs for festive topiaries.

How to make a Christmas lantern

For this project you will need:

Make your own Christmas lantern

• Copper florists’ mesh (from rainbowfloristsupplies.co.uk) or any mesh – even sprayed chicken wire would do.

• A large tin or straight-sided container to use as a former.

• A coordinated coloured candle – keep it in a jam jar to be on the safe side.

• A bunch of hazel, red, yellow or lime green dogwood, willow, birch or any garden twigs you can find.

• A selection of berries: cotoneaster, rose hips, Chinese lanterns, spindle berries, sprayed ivy berry clusters, crab apples, catkins, honesty coins, or cranberries threaded on wire.

To make your lantern:

1 Roll the florists’ mesh around your former to create a well. Use florists’ snips to cut the wire.

2 Thread the twigs through the mesh to make an attractive shape.

3 Thread berries or seed heads onto lengths of wire to attach them to the twigs, then incorporate into the design. Set the arrangement safely on a table. Don’t leave candles unattended.

For more inspiration:

• Elspeth Thompson and Ros Badger’s book, Homemade, has been abridged for celebratory projects: Christmas and Festive Decorations, full of lovely home-craft projects.

 essentialscompany.co.uk sells an array of dried pods and seed heads, cedar roses and cones (pine, alder, larch maritima and plumosum), also dried citrus fruit, tiny pumpkins and artificial berries. W & M Smith in Suffolk stocks everything a crafty florist could need (see wandmsmith.co.uk).

 

Not all my garden foraging projects were a complete disaster, I’ve been a busy bee and managed a few decorations:

• A garland of tiny dried artichoke heads, past their prime, sprayed gold and threaded evenly (spaced every 6in) on garden twine, to hang above my French windows.

• A bunch of dried allium (Cristophii and Schubertii) heads sprayed in pastel colours, ends tipped with crystals from a car boot necklace.

• A wreath of dried eucalyptus leaves in pale blue/green that have been pressed flat between sheets of newspaper then glue gunned onto a wire frame; and another of heart-shaped purple Cercis canadensis mixed with butter yellow moth-shaped Ginkgo biloba leaves.

• This year, my tree will be a piece of fig bough sprayed flat white, decorated with little birds (floristsuppliesuk.com), dried kumquats and rosehips.

• Blooming Green sells hand-picked, seasonal, eco-friendly organically grown flowers. For courses, events, wedding flowers and online bouquets, see bloominggreenflowers.co.uk

http://www.telegraph.co.uk/gardening/9735713/Make-your-own-Christmas-lantern.html

 

Beach campsites closed for Christmas

Beach campsites closed for Christmas

Beach campsites closed for Christmas

The sand dunes on Newcastle’s Stockton Beach will remain off limits for camping this Christmas and New Year period, as the area continues to recover from storm damage.

The Worimi Conservation Lands area suffered severe erosion during a storm in June this year, forcing the closure of all camping areas.

National Parks and Wildlife Service region manager, Robert Quirk, says while people are still able to visit the beach, the damage to the frontal dunes means it is too dangerous for camping.

“They’re recovering and they’re recovering well, but they haven’t recovered sufficiently to put campers back on them,” he said.

“Both the pressures of vehicles and people, and also the risk from another storm event.

“(In) August the sea broke through again and I think a large storm event could still break through.

“So many of the places where people used to camp are now still prone to flooding under large storm events.”

http://www.abc.net.au/news/2012-12-11/beach-campsites-closed-for-christmas/4420148

 

7.2 magnitude earthquake hits Indonesia, no immediate tsunami warning

7.2 magnitude earthquake hits Indonesia, no immediate tsunami warning

A 7.2-magnitude earthquake has been reported off the coast of Indonesia.

The U.S. Geological Survey says the quake struck offshore, 129 miles (208 kilometers) northwest of the city of Saumlaki. The quake was reported at a depth of 96 miles (155 kilometers).

The Pacific Tsunami Warning Center has no immediate tsunami warning.The quake hit shortly before 1700 GMT.

Indonesia is located in the Pacific “Ring of Fire,” where earthquakes and volcanic activity are common.

Iced Berry Pudding

Iced berry pudding

Iced Berry Pudding

Method

    Whip the cream in a big bowl so it is softly whipped, then stir in the custard. Put this in the freezer for about an hour and a half, until it is starting to freeze around the edges.
    Meanwhile, put the sugar in a pan with 100ml/31⁄2fl oz rum. Heat slowly until the sugar has dissolved, tip in the fruits, and simmer gently for one minute to plump up the fruit. Pour everything into a wide bowl (so it cools as quickly as possible), and leave until cold (about an hour). Add the extra tablespoon of rum for a bit more kick.
    Stir the cream and custard with a balloon whisk to break it all up, then stir in the cooled fruit. Pour the mixture into a 1.2 litre/ 2 pint pudding basin, cover and freeze overnight until firm (or for up to 1 month).
    To serve, dip the basin quickly into boiling water to loosen the pudding, go round the sides with a round-bladed knife, then turn the pudding out onto a serving plate. Decorate with clusters of frosted bay leaves and grapes (see ‘how to make the decorations’) around the base.

To make the decorations:  

    Lay the grapes and bay leaves on kitchen paper on a small tray. Lightly beat 1 egg white, then brush all over the grapes and leaves. Roll or sprinkle with caster sugar to cover, then leave to dry. Store in an airtight container for up to 2 days.

Recipe Source: BBC Good Food

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Garlic Marinated Pork Roast

Garlic Marinated Pork Roast

Garlic Marinated Pork Roast

Ingredients

Serves: 8

1/4 cup chopped garlic
1/2 cup chopped onion
1 dash soy sauce
1 tablespoon golden syrup
2 tablespoons apple juice
3 tablespoons Worcestershire sauce
1 teaspoon molasses
1/4 cup wine
1/4 cup Italian-style salad dressing
1/2 cup distilled white vinegar
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon Cajun seasoning
1/2 teaspoon chilli flakes
1/4 teaspoon seasoning salt
1/4 cup brown sugar
4kg pork roast

Preparation method
Prep: 15 minutes | Cook: 3 hours | Extra time: 4 hours, marinating

In a large bowl mix garlic, onion, soy sauce, golden syrup, apple juice, Worcestershire sauce, molasses, wine, Italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, Cajun seasoning, chilli flakes, seasoning salt and brown sugar.
Score pork shoulder 5mm deep.
Place in the bowl with the marinade mixture.
Marinate at least 4 hours in the refrigerator.
Preheat the barbecue for medium high heat and lightly oil grate.
Cook marinated pork shoulder on the barbecue 3 hours.
Marinate frequently with the mixture while grilling.

Daniel Morcombe RIP

Daniel Morcombe RIP

THE eight-year manhunt in missing schoolboy Daniel Morcombe’s case ended last night with the arrest of a 41-year-old former tow truck driver.

Police will now launch a fresh search in bushland for the 13-year-old’s body after charging the man with a number of gruesome offences, including murder, deprivation of liberty, child stealing, indecent treatment of a child under 16 and interfering with a corpse.

The heartbroken parents welcomed the breakthrough after almost a decade of torment since their boy disappeared from a roadside bus stop on the Sunshine Coast just weeks before Christmas in 2003.

Queensland Premier Anna Bligh last night praised police in a case that has gripped the nation.

“As a parent I can only imagine the heartbreak and devastation Bruce and Denise Morcombe have endured since Daniel’s disappearance,” Ms Bligh said.

Mr Morcombe said the family was thankful for the arrest. “We’ll just see how things pan out.”

A 41-year-old tow-truck driver, arrested by police yesterday, was remanded in custody to appear in Brisbane Magistrates Court tomorrow, charged not only with murder, but several other offences including child stealing and interfering with a corpse.

The dramatic breakthrough comes seven years after the fun-loving 13-year-old was abducted from a bus stop in December 2003, a short stroll from his Palmwoods home on the Sunshine Coast.

His parents, who likened the pain as “living in constant hell” were visibly shaken last night.

The couple had tirelessly pursued answers in the disappearance, keeping a lid on their emotions, saying: “We’ll just see how things pan out.

The disappearance of Daniel has been Queensland’s largest missing persons investigations with Crime Stoppers alone receiving almost 20,000 leads from the public.

Police Commissioner Bob Atkinson told a news conference a man had been charged with murder, deprivation of liberty, child stealing, indecent treatment of a child under 16, and interfering with a corpse.

The full story link below.

http://www.dailytelegraph.com.au/news/year-old-truck-driver-charged-with-murder-of-13-year-old-daniel-morcombe/story-e6freuy9-1226114440221?sv=a5d55640da63a3a2018ca56a31c08082

 

 

Elvis Presley – Wooden Heart (Muss I Denn) Elvis in Germany

This song is dedicated to Annette Guthrie [New Zealand]

God Bless Elvis

Elvis Presley Wooden Heart

Elvis Presley – Wooden Heart (Muss I Denn) Elvis in Germany

BIOGRAPHY
Elvis Aaron Presley was born to Vernon and Gladys Presley in a two-room house in Tupelo, Mississippi, on January 8, 1935. His twin brother, Jessie Garon, was stillborn, leaving Elvis to grow up as an only child. He and his parents moved to Memphis, Tennessee, in 1948, and Elvis graduated from Humes High School there in 1953.

Elvis’ musical influences were the pop and country music of the time, the gospel music he heard in church and at the all-night gospel sings he frequently attended, and the black R&B he absorbed on historic Beale Street as a Memphis teenager.

In 1954, Elvis began his singing career with the legendary Sun Records label in Memphis. In late 1955, his recording contract was sold to RCA Victor. By 1956, he was an international sensation. With a sound and style that uniquely combined his diverse musical influences and blurred and challenged the social and racial barriers of the time, he ushered in a whole new era of American music and popular culture.

He starred in 33 successful films, made history with his television appearances and specials, and knew great acclaim through his many, often record-breaking, live concert performances on tour and in Las Vegas. Globally, he has sold over one billion records, more than any other artist.

His American sales have earned him gold, platinum or multi-platinum awards. Among his many awards and accolades were 14 Grammy nominations (3 wins) from the National Academy of Recording Arts & Sciences, the Grammy Lifetime Achievement Award which he received at age 36, and his being named One of the Ten Outstanding Young Men of the Nation for 1970 by the United States Jaycees. Without any of the special privileges, his celebrity status might have afforded him, he honorably served his country in the U.S. Army.

His talent, good looks, sensuality, charisma, and good humor endeared him to millions, as did the humility and human kindness he demonstrated throughout his life. Known the world over by his first name, he is regarded as one of the most important figures of twentieth century popular culture. Elvis died at his Memphis home, Graceland, on August 16, 1977.

For a fun, interactive walk through Elvis’ life, visit the 75 years of Elvis Timeline developed in celebration of Elvis’ 75th Birthday Celebration.

Source :  http://www.elvis.com/about-the-king/biography_.aspx

Picture Source:   http://images.starpulse.com/Photos/Previews/Elvis-Presley-brv01.jpg

 

 

Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding

INGREDIENTS

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 Tbsp melted butter
  • 2 eggs, beaten*
  • 2-4 Tbsp of roast drippings

* If you double the recipe, add an extra egg to the batter.

METHOD

1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.

2 Heat oven to 450°F. Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

Recipe Source: Simply Recipes

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Ultimate Christmas Pudding

Ultimate Christmas Pudding

Ultimate Christmas Pudding

Ingredients

  • 150 gram(s) currants
  • 150 gram(s) sultanas
  • 150 gram(s) prunes (scissored into pieces)
  • 175 ml sherry (pedro ximenez)
  • 100 gram(s) plain flour
  • 125 gram(s) white breadcrumbs
  • 150 gram(s) suet
  • 150 gram(s) dark muscovado sugar
  • 1 teaspoon(s) ground cinnamon
  • ¼ ground cloves
  • 1 teaspoon(s) baking powder
  • 1 lemon(s) (zest and juice)
  • 3 medium egg(s)
  • 1 medium cooking apple (peeled and grated)
  • 2 tablespoon(s) honey
  • 125 ml vodka

Method

  1.  Although I stipulate a capacious 1.7 litre/3 pint basin, and cannot extol the utter gloriousness of this pud too much, I know that you’re unlikely to get through most of it, even half of it, at one sitting. But I like the grand, pride instilling size of this, plus it’s wonderful on following days, microwaved in portions after or between meals, with leftover Eggnog Cream, or fried in butter and eaten with vanilla ice cream for completely off-the-chart, midnight-munchyfeasts. But it wouldn’t be out of the question – and it would certainly be in the spirit of the season – to make up the entire quantity of mixture, and share between smaller basins – a 2 pint one for you, a 1 pint one to give away. Three hours’ steaming both first and second time around should do it; just keep theone pudding for yourself, and give the other to a friend, after it’s had its first steaming, and is cool, with the steaming instructions for Christmas Day.
  2. Put the currants, sultanas and scissored prunes into a bowl with the Pedro Ximénez, swill the bowl a bit, then cover with clingfilm and leave to steep overnight or for up to 1 week.
  3. When the fruits have had their steeping time, put a large pan of water on to boil, or heat some water in a conventional steamer, and butter your heatproof plastic pudding basin (or basins), remembering to grease the lid, too.
  4. In a large mixing bowl, combine all the remaining pudding ingredients, either in the traditional manner or just any old how; your chosen method of stirring, and who does it, probably won’t affect the outcome of your wishes or your Christmas.
  5. Add the steeped fruits, scraping in every last drop of liquor with a rubber spatula, and mix to combine thoroughly, then fold in cola-cleaned coins or heirloom charms. If you are at all frightened about choking-induced fatalities at the table, do leave out the hardware.
  6. Scrape and press the mixture into the prepared pudding basin, squish it down and put on the lid. Then wrap with a layer of foil (probably not necessary, but I do it as I once had a lid-popping and water-entering experience when steaming a pudding) so that the basin is watertight, then either put the basin in the pan of boiling water (to come halfway up the basin) or in the top of a lidded steamer (this size of basin happens to fit perfectly in the top of my all-purpose pot) and steam for 5 hours, checking every now and again that the water hasn’t bubbled away.
  7. When it’s had its 5 hours, remove gingerly (you don’t want to burn yourself) and, when manageable, unwrap the foil, and put the pudding in its basin somewhere out of the way in the kitchen or, if you’re lucky enough, a larder, until Christmas Day.
  8. On the big day, rewrap the pudding (still in its basin) in foil and steam again, this time for 3 hours. Eight hours combined cooking time might seem a faff, but it’s not as if you need to do anything to it in that time.
  9. To serve, remove from the pan or steamer, take off the lid, put a plate on top, turn it upside down and give the plastic basin a little squeeze to help unmould the pudding. Then remove the basin – and voilà, the Massively Matriarchal Mono Mammary is revealed. (Did I forget to mention the Freudian lure of the pudding beyond its pagan and Christian heritage?)
  10. Put the sprig of holly on top of the dark, mutely gleaming pudding, then heat the vodka in a small pan (I use my diddy copper butter-melting pan) and the minute it’s hot, but before it boils – you don’t want the alcohol to burn off before you attempt to flambé it – turn off the heat, strike a match, stand back and light the pan of vodka, then pour the flaming vodka over the pudding and take it as fast as you safely can to your guests. If it feels less dangerous to you (I am a liability and you might well be wiser not to follow my devil-may-care instructions), pour the hot vodka over the pudding and then light the pudding. In either case, don’t worry if the holly catches alight; I have never known it to be anything but singed.
  11. Serve with the Eggnog Cream, which you can easily make – it’s the work of undemanding moments – while the pudding’s steaming.

MAKE AHEAD TIP:  Make the Christmas pudding up to 6 weeks ahead. Keep in a cool, dark place, then proceed as recipe on Christmas Day.

FREEZE AHEAD TIP:  Make and freeze the Christmas pudding for up to 1 year ahead. Thaw overnight at room temperature and proceed as recipe on Christmas Day.

Recipe Source: Nigella

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Christmas Trifle Recipe

Christmas Trifle Recipe

Christmas Trifle Recipe

Ingredients:

  • 1pkt strawberry flavoured jelly
  • 1 pkt lime jelly
  • 6 cups milk
  • 6 tbsp custard powder
  • 6 tbsp sugar
  • 600ml cream, whipped
  • 1 punnet strawberries
  • 1 tin (825g) sliced peaches
  • 1 tin (425g) mango slices
  • 1 swiss roll
  • 1/2 cup or sherry or orange juice

Method:

Prepare jelly as per packet instructions and refrigerate.                                             Prepare custard as per instructions using the custard powder, sugar and milk.   Refrigerate.                                                                                                                       Whip cream and refrigerate. When ready to assemble, drain the peaches and mango. Slice the swiss roll and lay in the bottom of the bowl.                                                         Sprinkle over the sherry or orange juice                                                                                 Lay ingredients in the following order: Green jelly, half of the custard, peaches, red jelly, custard, mango and then cream.                                                                                 Smooth the cream out and decorate the top with the hulled and halved strawberries.

Recipe Source: Kidspot

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